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  • 3.4: Food Processing & Manufacturing

    This section provides an overview of issues and challenges in food processing and manufacturing that were voiced during the F2P planning process, as well as examples of challenges and opportunites drawn from current examples in the state.

  • [PDF] 3.4 Food Processing MAY 13.pdf

  • 3.1: Consumer Demand

    This section attempts to answer these questions: Can Vermont feed itself? How much money is spent on local food purchases in Vermont? This section describes where our food comes from and where people buy food, and outlines key variables for understanding how to boost consumer demand for local food products. This section also reviews programs that provide consumer education and community outreach on food issues (e.g., food access programs), and documents some contemporary examples of the marketing of Vermont’s food system to local and regional consumers.

  • [PDF] 3.1 Understanding Consumer Demand MAY 2013.pdf

  • 3.2: Farm Inputs

    This section focuses on resources such as land, soil, fertilizer, animal feed, seed, labor, equipment, energy, and farm input businesses that are essential for food production, as well as opportunities for reducing farm production expenses.

  • [PDF] 3.2 Farm Inputs MAY 2013.pdf

  • Soil

    The USDA Natural Resources Conservation Service reports that there are more individual organisms in a teaspoon of soil than there are people on earth, and that this biodiversity is the key to the success of agricultural systems. Despite the importance of soil, nearly 25 million acres are lost every year,21 and the use of fertilizers increased while the total amount of land in farms and total cropland in the United States decreased (4.4% and 8.3%, respectively, from 1987 to 2007).

  • [PDF] 3.2 Farm Inputs Soil MAY 2013.pdf

  • Livestock and Meat

    Vermont livestock producers range from families with a few animals kept mainly for their own use, to hundred-head operations raising for the commercial market. Consumer interest in source-verified, organic and/or grass-fed meat produced using specific standards creates a significant advantage for Vermont livestock farms because Vermont has an oustanding climate for grass production. 

  • [PDF] 3.3 Food Production Livestock and Meat MAY 2013.pdf